Perfect Baked Jerk Chicken

Perfect Baked Jerk Chicken

angielee26 0

"I was on the hunt for a perfect jerk seasoning, not too sweet, not too spicy. I finally perfected my own. Hope you like it!"

Ingredients 3 h 40 m {{adjustedServings}} servings 572 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 52.5 g
  • 81%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  1. Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
  3. Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.
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Reviews 159

  1. 201 Ratings


Loved it!! I made this seasoning exactly as the recipe directed but poured the oil and seasoning over my chicken and into a ziplock and let it do it's thing all day while I was at work. I love that I can whip this up with seasonings that I have in the cupboard too. **UPDATE** Just 3 days later I tried it out on pork tenderloins. 2 one pound tenderloins in a ziplock, seasoning mix as recipe calls for and probably closer to 1/2 cup veggie oil. Marinated 4 hours. Baked at 425 for 25 minutes. It made a gorgeous spicy, salty, and a little bit sweet crust on the tenderloins. Loved it even more than with the chicken. I will decrease the salt to 2 tsp and increase the cayenne to 1/2 tsp next time as I think it might be a bit on the salty side and I'd like a little more heat . Next time I'm going to try it on boneless chicken breasts.

Lisa Goulet

This was excellent. Thanks so much for a GREAT chicken recipe that DOES NOT call for a condensed cream of something soup!!! Everybody loved it. Served with cheddar mashed potatoes and canned southwestern corn. Beautiful on the plate! I didn't have dried garlic, so I put fresh minced garlic in the bottom of the pan with the oil. I can't think of any way this recipe could be improved.


Wow, this reminded me of the broiled chickens that my Mom used to make when I was a kid. Delicious! Just a couple of changes: I cut the cinnamon in half. I didn't "marinate it" because I didn't have time, but I can't imagine it made much of a difference since it's basically a dry rub. I baked it at 350 convection (equals 375 in a regular oven) for exactly one hour and it was perfect. Crispy, papery skin and perfect on the inside. Yum!